Suya

Description

Suya, is very popular meat snack eaten all over Nigeria, though original of Northern Nigerian origin. It is different from the South African Biltong or Cuban Tasajo. It is a deliciously spicy and stimulating meat kabobs prepared usually from beef meat, but goat, mutton, and chicken (including chicken gizzards) are now frequently used.

The chosen meat is stripped out of bone, and cut into flat sheets and chunks of about 1cm thin and anywhere between 2 to 20 cm long. They are stacked onto thin small wooden sticks and generously bathed in specially prepared suya spicy made with red hot pepper, ground nut oil, kulikuli, and other spices.

The sliced stacked meat are then placed over a burning charcoal furnace at immense heat and roasted for about 10 to 15 minutes, while turning the meat from side to side to avoid it getting burnt, as well as continuous sprinkling of suya spicy and groundnut oil onto it.

Your suya is then ready.

The Nigerian suya can be likened to a beef barbecue session, but with superior spicing and and special handling.

You can get a taste of Nigerian suya meat by puting in your orders here today, and get it delivered to you anywhere in the world.

Suya Recipe

You can make your suya at home if you want! Just follow this recipe.

Your suya could be prepared with chicken or beef meat, depending on your choice. The preparation process though, is the same.

Ingredients:

1 kg of Chicken breast or boneless beef or mutton

2 to 4 teaspoonful of pure groundnut oil

2 cupful of salted red peanut (groundnut). This is to make a fresh homemade suya souce. Alternatively, you can get ready made suya souce. 2 to 4 teaspoonful of Suya spice ( you can get this from most African Shops or here on AfroCarib.co.uk - contact us to supply you) This is an already prepared spicy mix of suya seasonings).

I teaspoonful of ginger (ground)

Maggi cubes x 2

2 teaspoonful of hot red African dried pepper (ground)

1 cup of water

1 teaspoonful of salt

Charcoal barbecue

Chop sticks or skewers.

How To Cook It.

Start by making sure that your suya sauce is ready. Prepare your own suya sauce by blending the washed red peanut in a blender. Had about a quarter cup full of water. This will produce a rich thick creamy paste.

Add your half to one teaspoonful of ground ginger powder according to taste to the creamy paste. Then crush your maggi cube and also add to the paste. Sprinkle in about a teaspoonful of red hot African dried pepper to taste (this can be very very hot and spicy, so be sure to add a little at a time and see how it turns out to your taste.

After cleaning, cut your meat into thin 1cm thick sheets or a manageable chunk. Stack these onto the chop stick or skewers.

Sprinkle salt onto the meat to taste (very little salt please).

Now soak the stacked meat into the sauce prepared earlier.
Allow to stand for about two hours to allow the sauce sip into the meat.

Bring your barbecue fire to a white/bluish flame. Place the stacked meet already soaked in the sauce for 2 hours on the barbecue frame. Allow to cook for about 5 minutes on each side. Spinkle in small amount of groundnut oil to bring a special flavour to it and prevent it from burning. Turn the meat to its other side and again, cook for another 5 minutes. See that the suya is well cooked and tender.
Serve with cool palm wine or beer .

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